“Keto Vietnamese Chicken Salad Lettuce Wraps”

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breast 2 cups shredded carrots 1 cup julienned cucumber 1 cup fresh mint leaves 1 cup fresh cilantro leaves 1/2 cup fresh basil leaves 3 tablespoons avocado oil mayonnaise 2 tablespoons lime juice 1 teaspoon fish sauce 1 teaspoon grated ginger 1 clove garlic, minced Salt and pepper to taste Iceberg lettuce leaves

Instructions

1. Grill or bake the chicken breast until cooked through. Let it cool and shred into bite sized pieces.
2. In a large bowl, mix together mayonnaise, lime juice, fish sauce, ginger, garlic, salt, and pepper.
3. Add the shredded chicken, carrots, cucumber, mint, cilantro, and basil to the dressing and toss well.
4. Serve in iceberg lettuce leaves, allowing each person to create their own wraps.

Chef’s Insight

Use fresh herbs from your garden for an even more flavorful dish.

Notes

Adjust the amount of fish sauce to suit your taste preference.